Carrot Cake Cookies

I found this on Epicurious and there were a lot of recommendations about adjustments so I am putting it up on here so that I can remember them all.  Also, these are fantastic.  I like them better than carrot cake because each bite is a little bit crunchy and there isn't too much frosting. 

Ingredients

• 1 1/2-1 3/4 cups Flour (a reviewer recommended 1 3/4 cups but I thought that was too much so I will try 1 1/2 next time.)
• 1 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla
• 1/2 cup raisins
• 1 scant cup walnuts, chopped
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla

Directions

• Preheat oven to 375 (I did my oven on convect 350).  Butter cookie sheets 
• Whisk together flour, cinnamon, nutmeg, baking soda, and salt in a bowl.
• Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined. 
• Drop 1 heaping tablespoon batter per cookie 2 inches apart on baking sheets and bake, until cookies are lightly browned and springy to the touch, 12 minutes in my oven. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely. 
• While cookies are baking, beat cream cheese in electric mixer until fluffy with powdered sugar and vanilla. 
• After cookies are cooled, sandwich with a generous amount of frosting between 2 cookies.